Q’ology 101: Crib Notes
Stating the Obvious. You must preheat the grill before you cook on it. First, open the lid,
unfold the work surfaces (if applicable), and turn the burner control knob to START/HI.
Press the igniter button to light the grill. Shut the lid, let it go for 10 minutes, and you’re
good to grill.
Down, Boy. While some grilling gurus may tell you to grill with the lid up, we suggest
you grill with the lid down. Why? Grilling with the lid down will reduce the chances of
flare-ups, and cook your food faster and more evenly. And while grilling, resist the urge
to open the lid to check on your dinner every couple of minutes. Every time you lift the
lid, heat escapes causing your food to take longer to cook. So keep a lid on it; in the
end you’ll shave a couple of minutes off your hunger.
Don’t Flip Out. You’re practicing the art of grilling, not a circus act. Unless the recipe
calls for it, flip your food just once.
Easy on the Squeeze. Resist the urge
to use your spatula to press down on foods
such as burgers. You’ll only succeed in squeezing
out all of the flavor, not making it cook faster.
Moisturize. A light coating of oil will help brown your food
evenly and keep it from sticking to the cooking grate. Always brush or spray oil on your
food, not the cooking grate.
Forego the Fork. You’ve probably seen people poking their meat with a barbecue
fork–maybe you’ve done it, too. If so, stop immediately! It causes juices and flavor to
escape and dries out your food. Relegate the fork to the job of lifting food from the grill
and nothing more.
Cut It Out. Trim excess fat from steaks, chops, and roasts leaving no more than a scant
1/4 inch-thick layer. Less fat guards against unwanted flare-ups and unsightly love
handles.
Adjust to Your Environment. Grilling times listed in the recipes are approximate. Allow
more time on cold or windy days or at higher altitudes.
Procrastinate. When using a marinade, sauce, or glaze with a high sugar content or
other ingredients that burn easily, brush on food only during the last 10 to 15 minutes
of grilling.
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